Soy — an integral part of the traditional Japanese diet
Aburaage is a kind of deep fried tofu. It freezes well, and is a handy addition to miso soup along with vegetables or seaweed.
Being pouch-shaped, it works well stuffed with other fillings, and it’s great at soaking up the flavor of dashi stock, so it is often used to add a dose of protein to stew-type dishes.
You’ll also find it served up with soba and udon noodles.
Even more nutritious than tofu!
While the deep frying process does mean that aburaage is higher in fat than regular tofu, it is actually even more nutritious!
As well as being a source of high quality proteins and fats, it also provides us with an array of nutrients including carbohydrates, calcium, magnesium, iron, and vitamin E.
And it’s particularly prized for its reserves of vitamin K, which supports blood clotting and strengthens the bones.
Soy lecithin and isoflavones — great for women, inside and out
Aburaage is a must for women who want to hold on to their youth: its saponin and isoflavones — key components of soy beans — mimic the function of female hormones, helping to beautify the complexion, prevent osteoporosis and fight aging.
And the soy lecithin in aburaage helps to sweep cholesterol out of the blood vessels, keeping them soft and preventing hardening of the arteries.
All in all, aburaage is packed with essential nutrients for strengthening the bones, keeping skin looking peachy, and much more!